Sugarless: A 7-Step Plan to Uncover Hidden Sugars, Curb Your Cravings, and Conquer Your Addiction

by Nicole Avena

Blueberry Oatmeal Muffins Makes 8 muffins I love muffins, but the ones you find at the store are basically cake disguised as something supposedly healthy. It is almost impossible to find store-bought muffins without added sugar, so I make my own. You can use any type of fruit, but frozen or fresh blueberries are my go-to. Frozen wild blueberries are a great option, as they have twice the antioxidants as regular blueberries and are also known to help reduce cravings for sugar—an added bonus! INGREDIENTS: 1¼ cups rolled oats ½ cup unsweetened coconut flakes ½ teaspoon baking soda ¼ teaspoon fine sea salt ½ cup mashed banana or unsweetened applesauce ¼ cup milk of choice 2 large eggs 1 teaspoon pure vanilla extract 1 cup fresh or frozen blueberries (see Notes) Preheat the oven to 350°F. Line eight wells of a muffin tin with paper liners. In a blender, combine the oats and coconut and blend to a fine powder, about 30 seconds (see Notes). Transfer the mixture to a medium bowl and stir in the baking soda and salt. In another bowl, mix the banana, milk, eggs, and vanilla. Add the dry ingredients to the wet ingredients and mix just until combined, then gently fold in the blueberries. Divide the batter among the lined wells of the muffin tin, using about ⅓ cup for each. Bake for about 20 minutes, until golden, soft, and fluffy. Let cool before serving or storing. Store in an airtight container in the refrigerator for 4 to 5 days (see Notes). Notes: If you use frozen blueberries, th...